Cauliflower is a versatile vegetable that is currently in season in much of Europe. As well as being delicious, it’s also low in calories and contains lot of C and B vitamins, as well as minerals. Hamburg-based cookbook author Bettina Matthai says it is best to buy firm cauliflower, preferably with closed leaves. The leaves are a good indicator of freshness, and they protect the head, she says. Under no circumstances should the florets be loose or have dark spots, which would indicate a fungal infection. Don’t throw away the stalk and leaves Before cooking, steaming, blanching, roasting or bak…